As I enter Lela Sherdon’s home microgreens garden, where several heavy-duty steel wire racks house trays packed with tiny seedlings of vegetables, herbs and grains, I can’t shake the thought that this is the type of dwelling residents of Hobbiton would inhabit if their quaint hamlet ever urbanized.
It’s a pleasantly jarring escape from a 100-degree day. A backyard “garden” seems scarcely attainable in the Mojave, but microgreens can comfortably thrive indoors. Harvested before they become full-fledged plants, these highly nutritious shoots are popular in salads or as a garnish.
Here, these little meadows reflect a plethora of vibrant colors as repurposed computer fans nudge the air just enough to keep it moving. Sherdon sets a plate of her signature mix down—featuring mostly broccoli, plus some budding red acre cabbage, purple kohlrabi, arugula greens and a dash of olive oil—and it takes just one bite to comprehend the appeal.
“It’s like having a little oasis in the desert,” she says, offering delectable samples of subtly sweet cantaloupe, mildly nutty sunflower and peppery, wasabi-like nasturtium.
Sherdon cultivated an initial pandemic-era curiosity into her own MicroQueen business (mymicroqueen.com), offering dozens of varieties at the Intuitive Forager Farmers Market. But you don’t need to be a certified green thumb to grow starter species like pea shoots, broccoli and radish.
“They live like people,” she explains. “You get to learn their rhythms, personalities and quirks, and each of them has their own preferences.”
As a novice plant dad and certified hummus enjoyer, I’m eyeing pea-shoots as the first resident of my future miniature kitchen garden. Time will tell if I’m more nurturing than the desert.
PLANTING
These immature plants start as densely packed seeds scattered atop an inch or two of soil in a growing tray. They’ll typically develop for a week or two before they’re harvested as miniature, sprout-like blooms.
LIGHTING
Full-spectrum lighting grows the stems upwards for roughly 16 hours daily. Sherdon will simply flip the switch whenever she wakes up and goes to bed. The sweet spot is 72 to 75 degrees.
WATERING
Some growers employ hydroponic drip systems, but Sherdon prefers hand-watering trays twice daily from a filtered hose.
“You’re giving it that personalized attention, which I think makes all the difference,” she says.
HARVESTING
Once the ethereal “true leaves” emerge from the initial foliage, take a dedicated trimming knife or scissors and cut them at least an inch above the soil.
STORAGE
Refrigerate in a sealable glass or plastic container, avoiding plastic bags. Keep them away from the cool vent to prevent freezing, cover them with a towel to avoid too much light exposure and wash only immediately before eating.
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